Ingredients

The following ingredients have 4 Servings
  • 180g unsalted butter
  • 160g caster sugar
  • 4 eggs
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups (225g) plain flour
  • Pinch of salt
  • 1 teaspoon baking powder
  • 10 small apricots
  • 2 tablespoons icing sugar, to dust

Instruction

  • Heat oven to 180°C. Grease a rectangular 28cm x 20cm cake pan and line with baking paper. In an electric mixer, cream butter and sugar until pale. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
  • Sift flour, salt and baking powder into the batter, and fold until well combined. Spoon batter into cake pan.
  • Cut the apricots around their circumference, twist apart and remove the stones. Arrange the fruit, cut-side up, on top of the batter.
  • Bake for 25-30 minutes or until a thin skewer inserted in the centre of the cake comes out clean. Cool slightly or to room temperature.
  • Dust with icing sugar, cut into small squares and serve.